This dressing is called a `vinaigrette’ but it does not have any vinegar in it. Vinegar is not an ingredient I use as it is so acidic; I use lemon juice which is healthier and alkaline forming.
My garden is so abundant with raspberries that I am inspired to get creative in my kitchen. After developing several recipes this is my favorite.
This is great with a salad made of romaine, arugula, raspberries, grated carrots and red onion.
1. Blend the ingredients in a blender.
2. Pour into a salad dressing bottle or glass jar.
3. Refrigerate; will last from 2 to 3 weeks.
Recipe Tip: Raspberries are tart even when they are very ripe; so you may find that you want to add less lemon juice.
Read all about the benefits of raspberries at Raspberries: the Summer Powerfood
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